As well as the traditions and Christmas themed music and movies, one thing that is prevalent during the holiday season is, well, food. In fact, the kind of tempting treats that parade around during Christmas time have almost become synonymous with the season.
Every Christmas season my mum makes an assortment of delicious Christmas cookies and candies, including chocolate covered cherries, ginger cookies, and almond brittle. Below is one of everyone's favorites, Kiss Cookies. (I was going to do Cake Cookies, but my sister already took it.)
Cocoa Kiss Cookies
1 cup butter or margarine, softened
2/3 cup sugar
1 2/3 cup all-purpose flour
1/4 cup of cocoa
1 cup finely chopped pecans (optional, we don't do it)
54 Hershey's Kisses
Confectioners' sugar
In large mixer bowl cream butter, sugar and vanilla until light and fluffy. Combine flour and cocoa; blend into creamed mixture. Add nuts; beat on low speed until well blended. Chill dough 1 hour or until firm enough to handle. (We personally don't chill the dough, and it doesn't seem to harm the cookies in any way, I'm just writing out the recipe exactly as it is.) Heat oven to 375 degrees Fahrenheit. Mold scant tablespoon of dough around each unwrapped Kiss, covering Kiss completely. Shape into balls; place on un-greased cookie sheet. Bake 10 to 12 minutes or until almost set. Cool slightly; remove from cookie sheet onto wire rack. Cool completely. Roll in confectioners' sugar. (Or dust it on if you have a powdered sugar shaker. It's a lot easier than rolling the cookies, and it looks prettier.)
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